Next, rub the whole chicken with generous amount of olive oil, and sprinkle about a teaspoon inside the chicken crevice.

Place half of the rind of squeezed lemon inside the chicken's crevice; together with 3-4 cloves of peeled garlic.

Leave it to marinade overnight in the refrigerator or at least 4-6 hours, leave the chicken with breast facing down.

Put another 4-5 cloves of crushed garlic in the pan together with the remaining half of the lemon rinds.

An hour before cooking flip over the chicken, with the breast now facing up or if using quarter cut; make sure the skin part of the chicken is facing up.

Cooking:

For the vegetable sidings:

Thinly cut into strips 2 pieces of medium-size carrots.

Wash about half a kilo of marble potato

In a pot of water with a pinch of salt boil potato for about 8 minutes, and then add the cut strips of carrot and boil for another 4 minutes. Remove from heat, drain the water and put under running water to cool it down. Set aside.

Pre-heat the oven and set at 195 degree centigrade or between knobs 4-5 setting.

Cook the chicken for 45 minutes; at the end of 45 minutes remove the chicken from the pan and lay down the carrots and marble potato in the pan, and then put back the chicken on top of this bed of vegetable. Baste the chicken with some of the juice from the pan before putting it back in the oven. Cook for another 30-45 minutes.

The chicken is cooked if clear juice is coming out when you pierce the meat with a knife.